2. Cut a large piece of aluminum foil
(large enough to wrap around the
fish fillets). Lightly spray one side
with cooking spray. Place the fish
on the foil.

3. In a small bowl, stir together the
chili powder, onion powder, garlic
powder, cumin, cayenne and
pepper. Sprinkle over the fish
fillets. Using your fingertips, gently
press the mixture so it adheres
to the fish. (You can use more or
less of the chili powder mixture
depending on how spicy you’d like
the finished dish to be.)

4. Top the fish with the lemon slices.
Bring the sides and ends of the
foil together. Fold tightly to make a
sealed packet.

5. Transfer the packet to the grill.
Close the grill lid. Grill for 10 to
15 minutes, or until the fish flakes
easily when tested with a fork. (To
test for doneness, use the tines of
the fork. Carefully open the packet
away from you to prevent steam
burns. If the fish isn’t cooked
enough, reclose the packet and
continue grilling.)

6. While grilling the fish, in a sauté
pan, heat the oil over medium-high heat, swirling to coat the
bottom. Cook the bell pepper for
2 minutes, stirring occasionally. Stir
in the onion. Cook for 2 minutes,
stirring occasionally. Stir in the
garlic. Cook for 2 minutes, stirring
frequently. Stir in the corn. Cook
for 2 minutes.

7. Fold in the avocado and cooked
brown rice. Cook for 1 to 2
minutes, stirring gently to combine
the ingredients. Remove from
the heat.

8. Remove the fish from the grill.
Flake into bite-size pieces.
Carefully fold into the vegetable
mixture.

9. Fill the tomatoes with the fish/
vegetable mixture. Transfer the
tomatoes to the grill. Grill for 5
minutes.